Coffee ice cream looks like one of the simplest flavors in the freezer aisle, but there is more going on inside the carton than most people realize. It carries caffeine that most brands never mention on the label, and it doubles as a cooking ingredient many people may not have tried yet. On Sept. 6, National Coffee Ice Cream Day, that simple scoop has a few secrets worth knowing.
Coffee is one of the few ice cream flavors that never really leaves the freezer aisle, even as the rest of the case cycles through seasonal launches and limited-edition flavors. While newer options compete for shelf space with cookie pieces and candy swirls, coffee has stayed put.
About 66% of American adults drank coffee in the past day, more than any other beverage, including tap or bottled water. Specialty coffee hit a record 47% past-day consumption. The flavors specialty drinkers reported most often, chocolate, caramel and brown sugar (including toffee and butterscotch) and vanilla, are the same ones that dominate the ice cream aisle. That connection may help explain why coffee ice cream has never really gone away.
Yes, It Has Caffeine
Coffee ice cream can carry enough caffeine to affect sleep, especially for people who are sensitive to it. Many servings contain less caffeine than an 8-ounce cup of brewed coffee, which averages about 80 to 100 milligrams. But a pint of a stronger product can get close.
Caffeine levels vary depending on how the coffee flavor was made. Some brands steep whole beans in the cream and strain them out. Others fold in instant granules, brewed coffee or ground espresso. Most brands do not list caffeine in milligrams on the package because the FDA generally does not require it for foods where caffeine occurs naturally in an ingredient.
For most healthy adults, up to 400 milligrams per day is not generally associated with negative effects. That said, anyone who has already had a few cups or tends to be caffeine-sensitive may want to skip the late-night scoop.
5 Ways To Use Coffee Ice Cream Beyond The Bowl
Coffee ice cream works as a base ingredient in ways that other flavors cannot match, because the coffee flavor deepens when paired with other coffee-forward elements.
Pour a shot of hot espresso over a scoop for an affogato, the Italian dessert whose name means “drowned.” It takes less than a minute and works just as well on a Tuesday as it does at a dinner party.
Blend it with cold brew for a milkshake that tastes more like a frozen latte. Pair a scoop with amaretto, Kahlúa or frangelico for an after-dinner drink that covers both dessert and nightcap. Press it between chocolate or espresso cookies for a quick ice cream sandwich. Or stir softened coffee ice cream into brownie batter before baking for a coffee-infused crumb without the extra brewing step.
The next time coffee ice cream turns up in a grocery freezer or on a dessert menu, it might be worth a second look. It has a lot more going on than the label lets on.